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Cloudy Beer
Wed Nov 03, 2004
Listen in RealAudio 
It’s November—the month people write about with such despair: the naked trees, the
chilly winds to which we are not yet accustomed. And of course, there’s the famous
Witch of November, which comes barreling down the Great Lakes, sending the ore
ships scurrying for harbor. What better time, thought our Brainstormer, to pose a
question about beer!
Now, you might be wondering what beer has to do with atmospheric chemistry, but as
the great philosopher Dave Barry once said: "Without chemicals such as hydrogen and
oxygen, there would be no way to make water, a vital ingredient in beer." And, we might
add, in weather.
An atmospheric philosopher, Craig Bohren, has said that beer is a cloud inside out. In
one, gas bubbles are suspended in a liquid, in the other, liquid drops are suspended
(or falling slowly) in a gas. But both of these have the same requirement in order to
form. And what our Brainstormer is asking this month is—what is this process that
causes both beer bubbles and cloud droplets to form? Bohren suggests a well-lighted
pub as a better place to observe this phenomenon that our more usually, dingy
dives.
To play along with us, just call in with your answer—it’s toll free: (888) RAIN-001. Or if
you can’t read the letters, it is (888) 724-6001. You can also write in your response to
questions@weathernotebook.org. And here’s a hint: try sprinkling salt on top of your
beer, and watch the bubbles form. Why does the salt make it easier? Of course, you
can do the same thing with sand, but then nobody likes gritty beer.
If you want to review this or any of our other past shows, go to our website:
www.weathernotebook.org. We are a program of the Mount Washington Observatory,
supported by Subaru of America, and we remind you not to drink and drive.
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